Mexican · Mains
Bean and Cheese Burritos
Mexican refried beans made at home on a weeknight from pantry staples. Buttery canned pinto beans break down into a creamy, silky mixture. Pan-frying the wrapped burritos guarantees a golden, crispy exterior and an interior that oozes with melted cheese.
Ingredients
Serves 6- 4 tbspsafflower or canola oil
- ½ cupfinely chopped yellow onion (from 1/2 medium onion)
- ½ cupfinely chopped green bell pepper (from 1/2 pepper)
- Salt and black pepper
- 2garlic cloves, minced
- 2 canspinto beans, 1/2 cup of bean liquid reserved and the rest drained
- ½ cupstore-bought or homemade pico de gallo or salsa
- ¼ tspsmoked paprika
- 6(9- to 10-inch) flour tortillas
- 2 cupsshredded sharp Cheddar
- Sour cream and hot sauce, for serving
Method
- 01
In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
- 02
Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
- 03
In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.